Process for producing confectionery highly stable to heat

ABSTRACT

The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors&#39; intensive studied, it has been found out that a process for producing confectionery highly stable to heat can be provided by making the surface of a refined chocolate paste absorb moisture or bringing chocolate into contact with a moisture-containing food material, and then baking.

TECHNICAL FIELD

The present invention relates to a process for producing confectionerywhose heat stability is significantly improved not by adjusting themelting point of a fat ingredient, but by making the surface of arefined chocolate paste absorb moisture, or bringing chocolate intocontact with a moisture-containing food material, and then baking.

BACKGROUND ART

Until now, heat stability of goods produced by combining ediblematerials such as baking confectionery, candies, nuts, snackconfectionery and the like with chocolate is limited by the meltingpoint of the chocolate, and there are problems due to melting of a fatingredient such as deformation, stickiness at the surface, sticking toeach other, and the like, which results in loss of commercial value.Then, various methods for improving heat stability of chocolate havebeen studied. For example, a fat ingredient having a higher meltingpoint is used. JP 55-9174 B discloses a process for producingconfectionery, wherein an oily confectionery dough or paste such as arefined chocolate paste is heated to 80° C. or higher and thensolidified to obtain confectionery highly stable to heat which can beeaten without stickiness, deformation and making hands and fingers dirtyeven when allowing it to stand at a temperature higher than its meltingpoint. Further, JP 10-210934 A proposes a process for producing bakedconfectionery which comprises incorporating air cells into a refinedchocolate paste, and molding, baking and solidifying the resultantpaste.

However, these known methods have some problems. When a fat ingredienthaving a higher melting point is used, meltability in the mouth of theresultant product is deteriorated. Further, confectionery such aschocolate, etc. obtained by heating and solidifying according to themethod disclosed in JP 55-9174 B, etc. becomes hard and has crumblingmouthfeel due to heating at 80° C. or higher. Furthermore, chocolateobtained according to the method proposed by JP 10-210934 A contains aircells and its mouthfeel therefore is different from the originalmouthfeel of the chocolate.

DISCLOSURE OF THE INVENTION

An object of the present invention is to provide a process for producingconfectionery highly stable to heat which can be eaten without beingdeformed, becoming sticky at the surface, or sticking to each otherwhile maintaining the original mouthfeel of chocolate.

The present inventors have studied intensively so as to solve the aboveproblems. As a result, it has been found out that a process forproducing confectionery highly stable to heat can be provided by makingthe surface of a refined chocolate paste absorb moisture or bringingchocolate into contact with a moisture-containing food material, andthen baking the resultant material.

BEST MODE FOR CARRYING OUT THE INVENTION

In the present invention, as chocolate, chocolate pastes such as arefined chocolate paste, a refined white chocolate paste, etc. (i.e.,regardless of the amount of cocoa butter and the presence or absence ofcocoa ingredients) can be used. Further, a dough or paste obtained bymixing a saccharide ingredient with a fat ingredient such as a nut creampaste, an oily topping paste, etc. can also be used. For example, therecan be used a product prepared by adding a saccharide ingredient and, ifnecessary, one or more ingredients such as taste ingredients, forexample, nut paste, nut powder, whole milk powder, skimmed milk powder,starch, cheese powder, curry powder, powdered fruit juice, instantcoffee, etc.; emulsifier; flavor; colorant; and the like to a fatingredient.

So-called hard butter including a tempering type fat ingredient such ascocoa butter, a cocoa butter substitute, etc., or a non-tempering typefat ingredient such as trans type hard butter whose constituent fattyacids include elaidic acid can be used as a fat ingredient to be usedfor the chocolate of the present invention. Other fats and oils whichhave been processed by hydrogenation, fractionation, interesterificationand the like can also be used as a fat ingredient. Examples of a rawmaterial include vegetable fats and oils such as rapeseed oil, soybeanoil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, cornoil, safflower oil, olive oil, kapok oil, sesame oil, evening primroseoil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palmkernel oil, etc.; animal fats and oils such as milk fat, beef fat, lard,fish oil, whale oil, etc.; as well as these fats and oils processed byhydrogenation, fractionation, interesterification, etc.

Preferably, the fat ingredient is a non-tempering type fat ingredient,otherwise chocolate causes fat bloom after baking. The fat ingredient tobe used may be mainly composed of a non-tempering type fat ingredient,for example, trans type hard butter whose constituent fatty acidsinclude elaidic acid, laurin type hard butter whose constituent fattyacids include lauric acid, or non-laurin hard butter whose maincomponent is di-saturated mono-unsaturated glyceride (S2U).

Examples of the saccharide ingredient to be used for the chocolate ofthe present invention include mono-saccharides, oligo-saccharides, sugaralcohols, dextrin, starch syrup, and the like. As mono-saccharides,there are, for example, glucose, fructose, mannose and xylose. Normally,oligo-saccharides include di-saccharides to hexa-saccharides andspecific examples thereof include sucrose, maltose, lactose, trehalose,maltotriose, and the like. Specific examples of sugar alcohols includesorbitol, maltitol, mannitol, erythritol, xylitol, oligo-saccharidealcohols, and the like. These saccharide ingredients can be used aloneor in combination thereof. Sucrose, fructose, reducing lactose,oligo-saccharides, etc. are more suitable because they readily absorbmoisture.

Preferably, a raw material which improves shape retention uponabsorption of moisture such as dried egg white and/or amoisture-absorbing raw material is added to chocolate in an amount of 1to 8%. Examples of dried egg white include commercially availablepowdered egg white. As a moisture-absorbing raw material, there are, forexample, natural starches such as corn starch, potato starch, wheatstarch, tapioca starch, etc.; modified starches such as α-starch, ethercross-linked starch, phosphate cross-linked starch, etc.; saccharides;etc.

Examples of confectionery to which chocolate adheres or which is coveredwith chocolate include baked confectionery such as biscuits, crackers,pies, puffs, wafers, etc; candies such as drops, nougats, jellies, etc.;nuts; breads; dried fruits; snack confectionery; and the like. Suchconfectionery may be that immediately after production or may be storedfor a while after production. In some cases, baking of the confectionerymay be completed upon baking together with chocolate.

In the present invention, examples of the moisture-containing foodmaterial include dough, raw seeds and nuts, and the like. As dough,there are, for example, dough of cookies, biscuits, crackers, pies,puffs, wafers, etc.

Examples of raw seeds and nuts include whole, or cracked or choppedpeanuts, cashew nuts, almonds, pistachios, walnuts, hazel nuts,macadamia nuts, coconuts, etc., or ground pastes thereof. Preferably,the moisture-containing food material has a moisture content of 3 to 30%before baking. When the moisture content is less than 3%, chocolate ismelted, flattened out and scorched during baking. When the moisturecontent exceeds 30%, a relatively larger amount of moisture is remainedin the moisture-containing food material after baking and moisturemigrates to chocolate, which results in deterioration of heat stability.

As the first process for producing confectionery of the presentinvention, chocolate can be melted, and either the melted chocolate isallowed to adhere to or cover the surface of the above confectionery andthen solidified, or the melted chocolate is allowed to absorb moistureduring solidification, followed by baking and cooling the resultantmaterial to obtain the desired confectionery. It is preferred to makethe melted chocolate absorb moisture during solidification because thesurface of chocolate tends to be uniformly covered by moisture.

As a method for allowing chocolate to adhere to or cover the surface ofconfectionery, after melting chocolate, any of deposit method, coatingmethod, etc. can be employed. For this operation, a manual operation canbe employed, or a machine such as a coating machine, etc. can be used.

As a method for making the surface of chocolate absorb moisture, it ispreferred to spray or apply water, a sugar solution, a solution of anemulsifier, etc. on or to the surface of chocolate, or to placechocolate in a moistening circumstance such as a steamer, etc.Preferably, these methods are used so that fine water droplets cover thesurface of chocolate uniformly. When larger water drops partly cover thesurface of chocolate, the surface becomes mottled upon baking, whichresults in inferior appearance.

Baking can be carried out by using, for example, an oven, a microwaveoven, etc. It is sufficient to carry out baking in such a degree thatonly the surface of chocolate is solidified by heating to form, so tospeak, thin skin or a film. When heating is effected so that the entirechocolate is solidified, the resultant product has scab-like badappearance. In case of using an oven, normally, baking is carried out at110 to 250° C. for several seconds to several tens minutes, and suitablebaking temperature is 130 to 180° C. When baking temperature exceeds theabove range, the surface becomes uneven and the surface is scorched.When baking temperature is lower than the above range, it takes muchtime until chocolate is provided with heat stability. This isinefficient.

As the second process for producing confectionery, chocolate is squeezedon a moisture-containing food material, or molded chocolate is depositedon a moisture-containing food, followed by baking. Moisture migratesfrom the moisture-containing food material to a chocolate paste and/orchocolate during this baking, thereby providing chocolate with heatstability as well as shape retention. Preferably, the molded chocolateis at least 3 mm thick and its viscosity after melted is at lowest 100poise. When the thickness of chocolate is less than 3 mm, moisture isreadily evaporated and chocolate is liable to be scorched. Whenviscosity of chocolate is lower than 100 poise, shape retention ofchocolate during baking is deteriorated.

EXAMPLES

The following Examples further illustrate the present invention indetail but are not to be construed to limit the spirit of the presentinvention. In the Examples, all % s' and parts are by weight.

Viscosity of melted chocolate was measured by Tokyo Keiki BM viscometerwith #4 rotor at 12 r.p.m.

Example 1

According to a conventional method, a refined chocolate paste wasprepared by using cocoa mass (5 parts), cocoa powder (10 parts), wholemilk powder (15 parts), sugar (35 parts), palm olein having the meltingpoint of 35° C. (35 parts) and lecithin (0.4 part) and its temperaturewas adjusted to 40° C. A portion (2 g) of the paste was coated on thesurface of a commercially available biscuit. Then, water was sprayed onthe surface before solidification of the paste so that fine waterdroplets cover the surface, followed by baking with an oven at 150° C.for 4 minutes. After baking and cooling, the biscuit coated with therefined chocolate paste was obtained. When the taste of biscuit wasevaluated, meltability in the mouth and mouthfeel were good. Forevaluation of heat stability, the coated biscuit was allowed to stand inan incubator at 37° C. for 6 hours. However, no softening and melting ofthe surface of chocolate were observed and chocolate did not stick tohands and fingers.

Example 2

According to a conventional method, a refined white chocolate paste wasprepared by using whole milk powder (20 parts), sugar (45 parts), cocoabutter (35 parts) and lecithin (0.4 part) and its temperature wasadjusted to 40° C. A portion (3 g) of the paste was deposited on thesurface of a commercially available wafer dough, followed by bakingaccording to the same manner as described above. After baking andcooling, the wafer on which the refined white chocolate paste wasdeposited was obtained. When the taste was evaluated according to thesame manner as in the above Example 1, meltability in the mouth andmouthfeel were good. In the same heat stability evaluation as in theabove Example 1, no softening and melting of the surface of whitechocolate were observed and white chocolate did not stick to hands andfingers.

Example 3

According to a conventional method, a cookie dough was prepared by usingshortening (Panpas LB manufactured by Fuji Oil Company, Ltd.) (40parts), sugar (30 parts), whole egg (10 parts), water (10 part), bakingsoda (0.3 part) and soft wheat flour (100 parts). The cookie dough wasrolled into a sheet of 4 mm thick and a portion (3 g) of the refinedchocolate paste of Example 1 which was adjusted to 40° C. was coated onthe surface of the sheet molded into a 40 mm square. Then, a sucrosesolution of 20 Brix was applied thereto and the resultant material wasbaked in an oven at 160° C. for 8 minutes. After baking and cooling, thecookie coated with the refined chocolate paste was prepared. When thetaste was evaluated according to the same manner as in the above Example1, meltability in the mouth and mouthfeel were good. In the same heatstability evaluation as in the above Example 1, no softening and meltingof the surface of chocolate were observed and chocolate did not stick tohands and fingers.

Comparative Example 1

The refined chocolate paste of Example 1 was adjusted to 40° C. and itsportion (2 g) was coated on the surface of a commercially availablebiscuit. The resultant material was baked without spraying water in anoven at 150° C. for 4 minutes. After baking, the surface of chocolatewas partly scorched and film formation was insufficient, thereby failingto provide the product with heat stability at 37° C.

Example 4

Non-tempering type milk chocolate MSNYT (manufactured by Fuji OilCompany, Ltd.) was subjected to molding. The shape of mold used waslength×width×height=20×20×10 mm. A cookie dough of 3 mm thick (moldedfrozen dough: water content of 15%) was cut into the shape of the bottomsurface of the mold and the molded milk chocolate was placed thereon. Itwas baked in an over with the upper flame at 180° C. and the lower flameat 160° C. for 12 minutes. The resultant chocolate part had good glossand excellent meltability in the mouth without crumbling mouthfeel. Itsheat stability was in such a degree that, even when it was allowed tostand in an incubator at 37° C. for 6 hours, no softening and melting ofthe surface of chocolate were observed and chocolate did not stick tohands and fingers.

Comparative Example 2

Non-tempering type milk chocolate MSNYT (manufactured by Fuji OilCompany, Ltd.) was subjected to molding. This chocolate was bakedwithout placing a cookie dough on the bottom surface. Since the moldedchocolate did not have heat stability, it was melted and flattened outand also was scorched.

Example 5

A cookie dough of 3 mm thick was prepared and cut into a floral shape bya cookie cutter to obtain cookie pieces (each 2 g). Milk chocolate MSNYT(manufactured by Fuji Oil Company, Ltd.) (3.5 g) was squeezed on thecookie piece. At this time, viscosity or melted chocolate MSNYT was 250poise/45° C. (product temperature). The resultant material was baked inan oven with the upper flame at 180° C. and the lower flame at 160° C.for 12 minutes. Thus, baked chocolate stable to heat was obtained likeExample 1. The moisture content of the cookie dough before baking was15% and that after baking was 3%. Heat stability of the baked chocolatewas in such a degree that, even when it was allowed to stand in anincubator at 37° C. for 6 hours, no softening and melting of the surfaceof chocolate were observed and chocolate did not stick to hands andfingers.

Comparative Example 3

A portion of milk chocolate MSNYT (manufactured by Fuji Oil Company,Ltd.) (3.5 g) was squeezed on a paper sheet. The resultant material wasbaked in an over with the upper flame at 180° C. and the lower flame at160° C. for 12 minutes. Since baking was carried out without laying acookie, the chocolate had no heat stability and shape retention. Then,the chocolate was melted and flattened out and also was scorched.

Example 6

Raw almond nut particles (size: about 3 mm×2 mm×2 mm) were spread andmilk chocolate MSNYT (manufactured by Fuji Oil Company, Ltd.) wassqueezed thereon. The mold of squeezer was in the shape of a rod or asemi-circle. The moisture content of raw almond before baking was 4%.The resultant material was baked in an oven with the upper flame at 170°C. and the lower flame at 160° C. for 10 minutes. Thus, baked chocolateconfectionery stable to heat was obtained like Example 2. Its heatstability was in such a degree that, even when it was allowed to standin an incubator at 37° C. for 6 hours, no softening and melting of thesurface of chocolate were observed and chocolate did not stick to handsand fingers.

Example 7

White chocolate of quasi-chocolate grade having a fat content of 33% wasprepared. Its main fat ingredient was rice bran/palm fractionated fatsand oils containing 1% of α-starch (“Milagel 463” manufactured bySteelee) and 1% of dried egg white powder (“Dried egg white W type”manufactured by Kewpie). Viscosity of the resultant white chocolate was270 poise/45° C. (product temperature). According to the same manner asin Example 2, cookie dough of 3 mm thick was prepared and cut into afloral shape by a cookie cutter to obtain cookie pieces (each 2 g). Aportion (3.5 g) of the white chocolate was squeezed on the cookie pieceand baking was carried out according to the same manner as in Example 2.Although the resultant chocolate confectionery was somewhat caramelized,it had heat stability and shape retention. Its heat stability was insuch a degree that, even when it was allowed to stand in an incubator at37° C. for 6 hours, no softening and melting of the surface of chocolatewere observed and chocolate did not stick to hands and fingers.

Comparative Example 4

Milk chocolate of quasi-chocolate grade having a fat content of 55% wasprepared. Its main fat ingredient was rice bran/palm fractionated fatsand oils containing 1% of α-starch (“Milagel 463” manufactured bySteelee) and 1% of dried egg white powder (“Dried egg white W type”manufactured by Kewpie). Viscosity of the resultant white chocolate was20 poise/45° C. (product temperature). According to the same manner asin Example 2, cookie dough of 3 mm thick was prepared and cut into afloral shape by a cookie cutter to obtain cookie pieces (each 2 g). Aportion (2 g) of the above milk chocolate was squeezed on the cookiepiece and baking was carried out according to the same manner as inExample 2. Since viscosity of the chocolate was law, the chocolate didnot have shape retention and flowed out.

Comparative Example 5

Milk chocolate of chocolate grade having a fat content of 33% wasprepared. Its main fat ingredient was cocoa butter containing 1% ofα-starch (“Milagel 463” manufactured by Steelee) and 1% of dried eggwhite powder (“Dried egg white W type” manufactured by Kewpie).Viscosity of the resultant white chocolate was 260 poise/45° C. (producttemperature). According to the same manner as in Example 2, cookie doughof 3 mm thick was prepared and cut into a floral shape by a cookiecutter to obtain cookie pieces (each 2 g). A portion (3.5 g) of therefined paste of the above milk chocolate which had been subjected totempering was squeezed on the cookie piece and baking was carried outaccording to the same manner as in Example 2. Although the resultantchocolate confectionery had shape retention, it was caused fat bloomduring and lost commercial value.

Industrial Applicability

According to the present invention, it is possible to provide a processfor producing confectionery highly stable to heat which can be eatenwithout being deformed, becoming sticky at the surface or sticking toeach other while maintaining the original mouthfeel of chocolate.

1-9. (canceled)
 10. A process for producing confectionery which comprises bringing non-tempering type chocolate into contact with a moisture-containing food material by placing or depositing the chocolate on the moisture-containing food material, and then baking.
 11. The process according to claim 10, wherein the moisture-containing food material has a moisture content of 3 to 30% before baking.
 12. The process according to claim 10, wherein the chocolate is at least 3 mm thick and its viscosity after melted is at lowest 100 poise.
 13. The process according to claim 10, wherein the chocolate comprises dried egg white and/or a moisture-absorbing raw material. 